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Four traditional techniques almost no brand uses
Including: Any cheap tequila works in a margarita
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Tahona-crushed, wood-fermented, copper-distilled, and never disappointing
Sep 14, 2026
Three years of oak, roasted agave, and a well-timed pepper punch
Wild mango, mamey, and plum meet 55% smoky tequila
Diego Boneta’s three-blanco blend makes a capable cocktail base
At $30.52, an easy sipper still searching for more agave
53% rainwater and Felipestein make this a blanco benchmark
Sep 7, 2026
A 50/50 Highlands-Valley blend for lighter-sipping tequila drinkers
Vanilla and oak arrive first; an unsettling finish of smoky heat
Champagne yeast meets a dry-sweet palate and gravelly finish
18–22 months in oak, built for easy sipping
NOM 1122’s diffuser leaves too little agave in the glass
Sep 2, 2026
At $26.99, a high-agave mixto that earns its place in cocktails
An 18-month on-ramp for bourbon and whiskey drinkers
A 92-point Cabernet-cask rosa with 45% ABV and real agave
Cooked agave fibers in the still give this its briny edge
Aug 30, 2026
Six months in tequila-only oak keeps this reposado clean
Fifteen reviewers scored more than 350 brands. Here are their favorites.
The 87 bottles we scored at 90 points or above, in the first half of the year.
Wine-cask, rosa, and fruity barrel-forward tequilas built for wine drinkers.
Cranston and Aaron Paul of Dos Hombres say a famous name sells the first bottle, never the second.
The importer behind G4 explains what a decade of disciplined growth actually cost.
Cold air, wild yeast, and 10 days of fermentation build a gentler tequila.
Four digits tell you who really made your tequila, and what to buy next.
Why your favorite bottle costs so much (or so little) in different parts of the United States.
A quiz about tequila that most people get wrong. What's your score?
